Creamy Tortellini alla Vodka (Easy Pasta Recipe)

Vodka pasta holds a special place in my heart, and this Tortellini alla Vodka is a low-effort, high-reward pasta dish that’s become a new family favorite. The creamy vodka sauce is rich, indulgent, and comes together in just 25 minutes, making it the perfect dinner for busy weeknights.

Whether you’re feeding one or hosting a group, this recipe scales easily for dinner parties or casual gatherings.

I love making pasta alla vodka when I’m surrounded by friends or family. It’s made with minimal ingredients, but the flavor is absolutely restaurant-worthy. It’s the kind of dish that feels special without requiring too much time or prep, especially if you’re craving something cozy during the week.

Why You’ll Love This Recipe

When you think of pasta recipes with vodka sauce, penne or rigatoni may come to mind — especially with iconic restaurants like Carbone in NYC. But let’s take it up a notch with cheese tortellini, which adds an extra punch of creamy, cheesy flavor to every bite.

This cheesy tortellini recipe is also endlessly versatile. You can swap out sauces, like a homemade pesto or tomato soup, or mix in extra ingredients like crispy sage, hot Italian sausage, or sautéed veggies for a fun fall twist. The possibilities are endless!

Ingredient Notes

• Fresh basil leaves: Adds sweet, peppery notes that brighten up the sauce. Use fresh, not dried, for the best infusion of flavor.
• Tomato paste: My shortcut to bold tomato flavor. Skip the canned tomatoes—tomato paste is concentrated, cooks faster, and delivers deep, rich color.
• Vodka: Essential for vodka pasta—you won’t taste the alcohol, but it enhances the depth of the sauce. Use 3 tablespoons or up to 1/4 cup vodka.
• Heavy cream (aka heavy whipping cream): This ties everything together for that signature silky texture.
• Parmesan cheese: Freshly grated parmesan (skip the pre-shredded!) melts better and gives a salty, umami punch.
• Cheese tortellini: Look for fresh tortellini in the refrigerated section—Trader Joe’s usually has great options. Cooks in 2-3 minutes, making this a true weeknight win.
• Olive oil: Used to sauté aromatics. A good-quality olive oil helps build the base of flavor.

Substitutions & Additions

• Add red pepper flakes or chili flakes while sautéing to give your sauce a spicy edge.
• Replace heavy cream with coconut milk for a dairy-free twist, or use vegetable broth to loosen the sauce if needed.
• Stir in crispy sage leaves, seared hot Italian sausage, or blended sage from a food processor for extra richness.

Step by Step Instructions

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 2 garlic cloves, 1 shallot, and 5 fresh basil leaves. Season with a pinch of kosher salt and sauté until softened and fragrant, about 5 minutes.

Pour in 3 tablespoons vodka and simmer for 1-2 minutes, letting the alcohol reduce.

Add 4.6 ounces tomato paste (one tube) and stir continuously. Cook until the paste turns a brick red and slightly golden brown.

Lower the heat to medium low. Stir in 1 cup heavy cream, and let the sauce simmer gently while you cook the pasta.

In a separate pot, bring a large pot of salted water to a boil. Cook 20 ounces cheese tortellini until al dente, about 2-3 minutes, or per package directions. Reserve 1/2 cup pasta water, then drain.

Add cooked tortellini directly into the sauce along with 1/2 cup grated parmesan. Toss to coat, adding reserved pasta water if needed to thin the sauce.

Season with additional salt, 1/2 teaspoon black pepper, and garnish with extra parmesan cheese and basil leaves.

Chef Speshyl Tips

• Let your heavy cream come to room temperature before adding it to the pan. Adding cold cream to hot tomato paste can cause curdling.
• Don’t skip the reserved pasta water! A splash of it can help the pasta sauce cling to each tortellini beautifully.
• You can double or triple the recipe easily to feed a crowd, just be sure to use a wide large skillet to avoid overcrowding.

What To Pair With Tortellini alla Vodka

Pair this creamy pasta dish with:

• Warm garlic bread
• A crisp side salad
• Sautéed broccolini or roasted veggies for balance

Want a fun twist? Serve with a drizzle of chili oil or crumbled crispy sage for something special.

Storage & Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a pan over medium-low heat, adding a splash of vegetable broth or cream to rehydrate the sauce.
• Not recommended for freezing due to the dairy base— but I doubt you’ll have leftovers anyway!

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